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Archive for the ‘main dish’ Category

Queso Fundido

Ingredients
1 small tomato, chopped
1 serrano chile, seeded, chopped
2 tablespoons chopped fresh oregano
Kosher salt
8 ounces coarsely grated mild yellow cheddar
8 ounces coarsely grated Monterey Jack
1 tablespoon all-purpose flour
1 4-ounce link fresh chorizo or hot Italian sausage, casing removed
1/2 cup minced onion
1/2 cup lager
Tortilla chips

Directions
Mix tomato, chile, and oregano in a small bowl. Season with salt; let salsa stand for 30 minutes.

Meanwhile, toss both cheeses with flour in a medium bowl. Cook chorizo in a medium saucepan over medium heat, breaking up with a wooden spoon, until it begins to render, about 1 minute. Add onion and continue cooking until chorizo is cooked and onion is soft and translucent, about 5 minutes.

Transfer chorizo mixture to a small bowl; return saucepan to heat. Add beer; simmer, stirring occasionally and scraping up any browned bits. Whisking constantly, add cheese mixture a 1/4-cupful at a time, allowing it to become blended and smooth between additions. Stir in chorizo mixture. DO AHEAD Queso can be made 30 minutes ahead. Let stand at room temperature.

To reheat, warm skillet with queso fundido over medium heat; stir until melted and bubbly.

Using a slotted spoon, spoon salsa over queso. Serve in skillet with a basket of tortilla chips on the side.

Recipe found here: Queso Fundido

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Fish Tacos

Ingredients
1 1/2 pounds mahi-mahi filets
1/4 cup dry white wine
2 tablespoons lime juice
1 teaspoon minced garlic
1 tablespoon vegetable oil
1 lime, quartered
12 small corn tortillas, warmed
Romaine or Iceberg lettuce, shredded, for garnish
Pico de Gallo salsa, for garnish
1 avocado, pitted and cut into thin slices, for garnish
Sour cream or crema, for garnish

Directions
Pat fish dry and combine in a nonreactive bowl with the white wine, lime juice and garlic. Set aside to marinate about 10 to 15 minutes.

When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.
Heat oil in a large nonstick frying pan over medium-high heat. When oil shimmers, place fish skin-side down in skillet. Cook until opaque and firm to touch, about 3 minutes per side.

Flake the fish, squeeze one of the lime wedges over the top, and toss to coat. To make a taco, stack 2 tortillas on top of each other and fill with fish, lettuce, salsa, a few avocado slices, and a dollop of sour cream. Repeat to make 6 tacos total.

Recipe found here: Fish Tacos

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Cheesy Gnocchi Casserole with Ham and Peas

Ingredients
1 tablespoon unsalted butter
1 onion, chopped
One 8-ounce piece deli ham, diced
1/2 teaspoon chopped fresh thyme
1/2 cup low-sodium chicken broth
One 17.5-ounce package potato gnocchi
1 cup frozen peas, thawed
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup shredded Swiss or Gruyere cheese

Directions

Preheat the broiler to high heat.

Melt the butter in a large ovenproof skillet over medium heat. Add the onions and cook until softened, about 3 minutes. Add the ham and thyme and continue to cook until the ham is lightly browned.

Add the chicken broth and 3/4 cup water and bring to a simmer. Add the gnocchi, stir well, cover and cook until the gnocchi is slightly tender, about 5 minutes.

Remove from the heat.

Uncover and stir in the peas, cream, 1/4 teaspoon salt and 1/4 teaspoon pepper.

Sprinkle the cheese over the top and broil until golden and bubbly, about 3 minutes. Serve.

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Baked Zucchini Spirals and Meatballs Parmesan

Ingredients
1 (12-ounce) package Little Green Sprout’s Organics Veggie Spirals Zucchini or Green Giant Veggie Spirals™ Zucchini
8 ounces fully cooked turkey meatballs
1/3 cup plus 1/4 cup tomato sauce (1/4 cup for topping)
1/3 cup part-skim ricotta cheese
2 Tablespoons plus 1 Tablespoon grated Parmesan cheese (1 Tablespoon for topping)

Directions
1 Preheat oven to 350°F.

2 Cook Zucchini Veggie Spirals™ according to package directions and drain very well. Keep warm.

3 If store-bought, cook the meatballs according to the package directions. If home-made, heat until warmed through.

4 Mix all ingredients together in a medium sized bowl, except sauce and cheese for topping.

5 Spray an oven proof baking dish (1.5 quart or 8”x8”), with nonstick cooking spray and place the mixed ingredients in the baking dish. Top the dish with the extra sauce and cheese.

6 Place into the preheated oven until bubbling, about 15 minutes. Serve hot.

When cooking Zucchini Veggie Spirals™, always drain well before serving or adding to your favorite sauce. Use paper towels to pat dry and soak excess water. Replace the meatballs with cooked ground beef, turkey, or Italian sausage for a Bolognese style sauce.

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Creamy Tomato Shrimp Rotini Pasta

Ingredients
for 3 servings

3 tablespoons butter
2 lb shrimp, deveined and peeled
1 cup tomato, chopped
½ cup green onion, chopped
2 tablespoons chili powder
½ cup fresh parsley, chopped
2 teaspoons salt
2 teaspoons pepper
1 cup milk
1 ¼ cups rotini pasta

Preparation
Melt butter in a large pot over medium-high heat.

Cook the shrimp until pink.

Add the tomato, green onion, chili powder, parsley, salt, and pepper, stirring until evenly mixed.

Pour in the milk, bringing to a boil.

Stir in the cooked pasta until well-coated.

Enjoy!

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Cheesy Chicken Alfredo Pasta Bake

Ingredients
for 6 servings

1 tablespoon olive oil
3 chicken breasts, cubed
salt, to taste
pepper, to taste
4 cloves garlic, minced
2 ½ cups chicken broth
2 ½ cups heavy cream
1 lb penne pasta, uncooked
2 cups parmesan cheese
2 cups mozzarella cheese
1 handful fresh parsley, chopped

Preparation
In a pot, heat oil and add chicken.

Season chicken with salt and pepper.

Add garlic, then brown the chicken.

Add broth, heavy cream, and pasta, and bring to a boil.

Cover and reduce the heat to a simmer for 15-20 min.

Turn off heat and stir in 1 ½ cups (165 grams) of parmesan cheese.

Pour half of the pasta into a greased 11×7 inch or 9×13 inch (28×18 cm or 33×23 cm) baking dish.

Sprinkle evenly with 1 cup (115 grams) of mozzarella cheese.

Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella (115 grams) and ½ cup (55 grams) of parmesan.

Broil 10 – 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.

Serve warm and enjoy!

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Penne Alla Vodka

Ingredients
for 3 servings

2 tablespoons olive oil
1 onion, chopped
1 lb ground beef
1 teaspoon salt
1 teaspoon pepper
28 oz crushed tomato, 1 can
½ cup vodka
½ teaspoon red chili flake
½ cup heavy cream
4 cups penne pasta
fresh parsley, to garnish
Parmesan, to garnish

Preparation
Heat oil in a large pot over high heat. Cook onion until translucent.

Add beef, salt, and pepper, cooking until all the moisture has evaporated and the beef is browned.

Add crushed tomatoes, vodka, and chili flakes, stirring and cooking until half of the liquid has evaporated and the sauce has reduced.

Add cream, stirring until evenly incorporated.

Stir in pasta until evenly coated.

Serve with parsley and parmesan.

Enjoy!

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Cajun Chicken Alfredo

Ingredients
for 3 servings

3 tablespoons olive oil
3 cloves garlic, chopped
1 cup cooked sausage, sliced
2 chicken breasts, thinly sliced
1 tablespoon cajun seasoning
2 cups heavy cream
4 cups penne pasta, cooked
1 cup parmesan cheese
¼ cup fresh parsley

Preparation
Heat oil in a large pot over high heat. Cook the garlic, sausage, and chicken until garlic starts to brown and the chicken is no longer pink.

Sprinkle over the Cajun seasoning and stir to evenly coat the sausage and chicken.

Add the cream, and bring to a boil.

Add the pasta, stirring until evenly mixed.

To finish, add parmesan and parsley, stirring until cheese melts and pasta is coated with a thick sauce.

Serve.
Enjoy!

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Sheet Pan Caprese Chicken

Total:40 min
Active: 20 min
Yield: 6 servings
Level: Easy

Ingredients
2 tablespoons olive oil
1 tablespoon Italian seasoning
Kosher salt and freshly ground black pepper
2 pints cherry tomatoes
6 boneless, skinless chicken breasts (about 3 pounds)
1/2 cup balsamic vinegar
One 1-pound ball fresh mozzarella, sliced into 6 rounds
10 fresh basil leaves, torn
Baby arugula, for serving
Crusty bread, for serving

Directions
Watch how to make this recipe.

Preheat the oven to 400 degrees F. Drizzle 1 tablespoon of oil onto a rimmed baking sheet and use your fingers to evenly spread it out and coat the bottom of the pan. Sprinkle with the Italian seasoning, 1 tablespoon salt and a few grinds of pepper. Scatter the cherry tomatoes on the baking sheet and shake it back and forth so they become evenly coated in the oil and seasoning. Arrange the chicken in the center of the baking sheet, pushing the tomatoes out to the perimeter, and drizzle the chicken with the remaining tablespoon of oil.

Bake until the tomatoes are soft, blistered and begin to burst, 20 to 25 minutes.

Meanwhile, add the vinegar to a small saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the vinegar has reduced by half and is thick enough to coat back of the spoon, 7 to 8 minutes.

Remove the baking sheet from the oven and drape a slice of mozzarella over each chicken breast. Bake until the cheese melts and an instant-read thermometer inserted into the thickest part of the breast has reached 160 degrees F, 5 to 7 minutes (the chicken will carryover cook to 165 F).

Sprinkle the chicken and tomatoes with the basil and drizzle with the balsamic reduction. Spoon the collected pan juices over the tomatoes and chicken. Serve on a bed of arugula and with crusty bread to mop up the pan juices.

Recipe found here: Sheet Pan Caprese Chicken

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Chicken Fried Steak

Ingredients
1 1/2 cups, plus 2 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
8 (4-ounce) tenderized beef round steak (have butcher run them through cubing machine)
1 teaspoon Paula Deen’s House Seasoning
1 teaspoon seasoning salt
3/4 cup vegetable oil
1 1/2 teaspoons salt
4 cups hot water
1/2 teaspoon monosodium glutamate (recommended: Accent), optional
1 bunch green onions, or 1 medium yellow onion, sliced

Directions
Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl. Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in the flour mixture. Heat 1/2 cup oil in a large heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil, and fry until browned, about 5-6 minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.

Make the gravy by adding the 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly. Slowly add the water and the monosodium glutamate, if using, stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low, and place the onions on top of the steaks. Cover the pan, and let simmer for 30 minutes.

Servings: 4 servings
Cook Time: 1 hour
Difficulty: Easy

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